Pumpkin Cheesecake

Perfect for the holidays! The pumpkin flavor is subtle -- not as pumpkin-y as pumpkin pie. Light yet satisfying; sweet but not overbearing.

Wonderful | Source
Crystallized ginger
Crystallized ginger | Source

It's that time of year again! I will be making this scrumptious dessert for Thanksgiving. This light and fabulous homemade pumpkin cheesecake is the best cheesecake I've ever tasted. The combination of ginger, graham cracker crust, caramel, and toasted pecans is yummy and oh so different. I encourage you to make this cheesecake for the holidays this Fall and Winter. You will be so proud of yourself, especially if you've never made a cheesecake before; it is quite an accomplishment to make such an impressive dessert - from scratch - for family and friends.

Pumpkin Cheesecake

Before you begin, please read through the recipe to see how much time will be needed to prepare this dessert. It should be made the day before serving.

Preparation is a little time-consuming but it is worth it.

I made this for Christmas Day last year and all the guests agreed; it is the best cheesecake they have ever eaten.


1-1/2 cups graham crackers, crushed

1-1/2 cups toasted pecans

¼ cup brown sugar

¾ teaspoon ground ginger

¼ stick butter, melted

1 Tablespoon finely chopped crystallized ginger

First toast the pecans: heat oven to 350 degrees, melt a tablespoon of butter on a cookie sheet and spread the pecans evenly. Toast for about 10 minutes; watch carefully and stir to prevent burning.

Then break up the graham crackers and place the graham crackers, the toasted pecans, the brown sugar, and the ground ginger in a food processor and pulse until finely ground. Add melted butter and crystallized ginger and blend until well combined.

Press the mixture onto the bottom and up the sides of a 10-inch springform pan or a bundt pan.


4 packages (8 oz each) cream cheese, room temperature*

1 cup granulated sugar*

1-1/2 cups solid pack pumpkin

3 Tablespoons all purpose flour

1/3 cup heavy whipping cream

2 teaspoons ground cinnamon

1 teaspoon ground allspice

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon salt

1 teaspoon vanilla extract

4 large eggs

Preheat oven to 325 degrees.

In a large bowl, beat the cream cheese and sugar with a mixer until light and fluffy. *Reserve ¾ cup of this mixture in a small bowl with lid and refrigerate.

Empty the can of pumpkin into another bowl. Blot with a paper towel to remove excess moisture. Turn over and blot again several times with a new paper towel until the paper towels no longer absorb moisture. Do not skip this step! To the cream cheese/sugar mixture, add the blotted pumpkin, flour, whipping cream, spices, salt, vanilla, and eggs. Beat until just combined. Pour filling into the pan, on top of the crust.

Place a large sheet cake pan half full of water on the lower rack of the oven. Place the cheesecake on the middle rack. Bake about 90 minutes, or until cake puffs up, the top browns, and the cake center moves only slightly when the pan is shaken. Turn the oven off and leave the cake sitting in the oven with the door open for another 30 minutes. Remove and allow cake to cool completely before refrigerating overnight.


*Remove the reserved mixture of cream cheese and sugar (see filling recipe above) from the refrigerator one hour before serving. Spread over the top of the cake. Drizzle and swirl Hershey’s caramel topping over that and serve.


About 30 years ago, I came across a book of desserts that has a chapter devoted to cheesecakes. This book is the most wonderful cookbook you can imagine. Some of the cheesecakes are so tall that you must make a collar of foil around the top of your baking pan to contain them. There are over 200 recipes in this book, for cakes, cookies, pies, cheese cakes, cake rolls and pastries.

Grandma Rose's Book of Sinfully Delicious Cakes, Cookies, Pies, Cheese Cakes, Cake Rolls & Pastries, was written by Rose Naftalin of Rose's restaurant fame, whose desserts became the most sought-after in the Pacific Northwest and shipped all over the country. This recipe didn't come out of that book, but it is similar to her wonderful cheese cakes. The book is available on Amazon.

Comments 13 comments

Pollyannalana profile image

Pollyannalana 6 years ago from US

Sounds delicious I will have to jot that down, I love pumpkin but can't take pumpkin pies. Thx, Polly

Silva Hayes profile image

Silva Hayes 6 years ago from Spicewood, Texas Author

Pollyannalana, I don't eat much pumpkin pie because they are too "pumpkin-y." The pumpkin flavor in this cheesecake is more subtle. Thanks, Silva

kittythedreamer profile image

kittythedreamer 6 years ago from the Ether

silva, thanks for the pumpkin cheesecake recipe. i made one for this past thanksgiving, but it actually turned out to need more sugar and maybe a bit more pumpkin because the pumpkin was barely noticeable. maybe i'll try this recipe next thanksgiving!

bizzymom profile image

bizzymom 5 years ago from New York

Looks like a great recipe; I can't wait to try it. Thanks!

Silva Hayes profile image

Silva Hayes 5 years ago from Spicewood, Texas Author

Thanks for stopping by, bizzymom, I think you will enjoy the recipe.

Whidbeywriter profile image

Whidbeywriter 4 years ago from Oak Harbor on Whidbey Island, Washington

This is exactly what I was looking for to make for the holidays...thank you so much!

Silva Hayes profile image

Silva Hayes 4 years ago from Spicewood, Texas Author

Excellent! I think you will like it. I am making another cheesecake tomorrow - based on the Olive Garden cheesecake. It has chocolate cookie crust, then cheesecake, then raspberry on top. I will report back ..... hope you enjoy this one for the holidays - -

Silva Hayes profile image

Silva Hayes 4 years ago from Spicewood, Texas Author

I made the raspberry cheesecake and took to a birthday party Saturday and it was . . . To Die For . . . I think I will write another hub on that one; in the meantime, go to Google and search for Olive Garden raspberry cheesecake . . . oh my gosh.

Silva Hayes profile image

Silva Hayes 4 years ago from Spicewood, Texas Author

So, I wrote a hub on the raspberry cheesecake, and we made the pumpkin cheesecake for Thanksgiving. They are both fabulous, but my favorite is the pumpkin. It was so amazing.

Rusticliving profile image

Rusticliving 4 years ago from California

All I can say Silva is... OH YUMMMMM! I honestly can't remember where I had it, but I tasted pumpkin cheesecake for the first time at a restaurant about a year ago and I have never seen it there since. On occasion, I would crave the combination because it is so yummy together. When I saw your recipe, I nearly squealed with delight! LOL It has been printed and stuck in my recipe book of comfort foods :) Happy Happy New Years!---Lisa

Silva Hayes profile image

Silva Hayes 4 years ago from Spicewood, Texas Author

Oh it is yummy! You will love it. Thanks, Lisa!

Sirin 2 years ago

January 9, 2012 at 2:09 amhi Mrs Cindy this is the second time i write to you i've seen many chlanens especially one of this young lady her cupcakes look beautiful but they are NASTY not good at all unlike yours yours are AMAZING and im going to keep on making them i am not disappointed at all i wish you continue your amazing recipes God bless and keep on making more videos on cupcakes and other recipesthank you and take care bye

Margie Lynn profile image

Margie Lynn 6 months ago from Beautiful Texas Hill Country

I love pumpkin, a pumpkin cheesecake is something I have not try! Thanks for delicious recipe!

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    Thanksgiving 2014 -- I made this cheesecake yesterday and It turned out beautifully, again. This recipe is so consistent. Everyone loved it. Hayes family, Loos family, Dave, and Jack.

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